Summer Teas and Coffees

So Tuesday was summer here in Conwy, and we took advantage and started selling iced tea and iced coffee in the shop. So many of you have been interested to hear how we make them, so I said I would do a blog about them.

Peach Melba

This year, Peach is the flavour of the summer, so we have two different new peach fruit tisanes, Peach Melba which is frankly an odd tea, bright orange, very sweet to start with, but this mellows to a delicious caramel flavour the longer you brew your tea for- so ideal for iced tea.

Click here to order Peach Melba

The other is Miami Ice, and being a child of the ‘70s, I struggle with the name of this having been a Miami Vice fan – so corny! The tea however is amazing, much more tart than the first, with lots of berries, hibiscus, papaya and apple.  The peach flavour is just that, a natural flavouring which is there in the aroma, but less so in the actual brew.

Miami Ice

It works really well as an iced tea, and gives you the option to sweeten with a syrup or leave that touch of tartness.  So far, people are split 50/50 between these two teas, and even children often prefer the less sweet one.

Click here to order Miami Ice

When I brew a fruit tisane for iced tea, I brew double the usual quantity of the fruit, and leave it to steep for at least 20 minutes, often up to 2 hours, before straining the fruit off, and keeping the drink in the fridge once it’s cold enough.  It keeps for a couple of days quite safely, if it lasts that long.

Serve over lots of ice, with fruit, a sprig of mint, slice of peach, and a jaunty straw.

Of course, pretty much any of our fruit tisanes work really well as iced teas, but especially the Rhubarb Spritzer, Strawberries and Cream, and Turkish Apple.

On the more classy side, we also serve Mizudashi, which is a cold brewed green tea.  This is a popular drink in Japan, and is a delicious way of drinking green tea – it also works well with white teas, really bringing out the sweetness of the tea. By next year we hope to have been able to age some white tea, so when brewed cold, that is amazing – you have to taste it to believe it!  We use the glass tea infuser to brew this, but you can also use a jug, and strain the infusion off when it has brewed enough. We use Ryo’s Sencha,  but you can also do this with Hojicha or Genmaicha.

Click here to order a Glass Infuser

Click here to order one of Ryo’s Senchas

Click here to order Hojicha

Click here to order Genmaicha

Glass Drinks Infuser
Photo Credit – The Venetian Pantry

Cold Brew coffee always goes down a treat, and ours is no exception. There are numerous recipes for cold brew coffee, ranging from the concentrated type, to pulling an espresso over ice cubes – which isn’t cold brew. We brew ours in a cafetiere/French press, with 90-100g of reasonably finely ground coffee, then fill the cafetiere with cold water, give it a stir, put the lid on and leave it – I tend to leave it for 16-18 hours, any longer and it becomes more bitter, but either way, it is much gentler than a hot coffee.  Next step is to strain the liquid through a filter; I use the v60 dripper and filter paper, but you can use a teatowel, fabric handkerchief (does anyone still have those?) and this is where you have to be patient. It can take a while to drip through your filter, but you’re left with a delicious black coffee, which keeps for up to 7 days in the fridge.  You can serve it as it is over ice, or with any type of milk, and a syrup for a special treat.

Click here to order a v60 dripper and here for filter papers

Click here to see our coffee servers

With almond milk and a splash of hazelnut syrup

Experiment, have fun and don’t forget to tag us in your iced brews @seibiant_conwy ! Happy Summer!

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